Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1 tsp sugar
- 1/4 cup heavy cream or milk
- 4 slices sandwich bread
- 4 slices cheddar or American cheese
- 2 tbsp softened butter (for bread)
Optional Ingredients
- Fresh basil, black pepper, extra cream for swirling
Cooking note: Check ingredients for your dietary needs and follow standard food-safety practices. Learn more
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- In a pot, melt butter over medium heat. Add onion and cook 3–4 minutes until soft, then add garlic and cook 30 seconds.
- Stir in crushed tomatoes, broth, sugar, salt, and pepper. Simmer 10 minutes.
- Meanwhile, assemble 2 cheese sandwiches and butter the outsides. Cut each into 3 strips and place on the baking sheet.
- Bake grilled cheese strips 8–10 minutes, flipping once, until golden and melty.
- Stir cream into soup and blend with an immersion blender until smooth (or leave chunky).
- Serve soup in mugs or bowls with grilled cheese dippers on the side. Garnish with basil and extra pepper.